Grills are hot pieces of equipment with metal that expands and contracts, which can put stress on connection points.
Foodservice operators benefit from proper equipment training.
Grills represent an integral piece of cooking equipment in many operations, as these units handle the preparation of high-priced meats, protein and fish.
In order to meet new USDA mandates, school foodservice operators are learning how to better leverage their equipment packages to make the most of their often tight budgets.
The higher the volume and the more sauces and marinades used, the more often grills need to be cleaned.
Operating from an 80-year-old, 48,000-square-foot central commissary was not only becoming inefficient and expensive, but it also posed a significant challenge for the foodservice staff at the Granite School District in Salt Lake City.
Grills come in a variety of sizes and types that are geared for a wide range of menu items. Operators need to carefully weigh their options when specifying these units.
Heading into the 2008-09 school year, the State of Rhode Island wanted to improve nutrition in its foodservice operation. To achieve this goal, the state sought ways to add more fruits and vegetables to the menu in a way that was appealing to students, and to utilize as much locally grown product as possible.
There is no Energy Star rating for grills, since this equipment is not designed for energy efficiency.
Writing a spec that meets a foodservice operator's needs in terms of form, function and finance requires a collaborative effort from start to finish. And holding spec remains in the best interests of all parties involved, including design consultants, dealers and reps. Here we explore some best practices for writing and holding foodservice equipment specifications.
Looking to distinguish their operations from the competition, many healthcare facilities continue to create foodservice environments that can serve as a difference maker in the eyes of the public. As such, many healthcare operators continue to incorporate sophisticated serveries, patient-focused room-service programs and, in some cases, high-end restaurants that can compete with local eateries.
Millennials visit restaurants more than other generations so understanding what resonates with them can be the first step to building a foodservice operation that becomes a destination for this age group.
A rebranded food and nutrition department features the state-of-the-art, multiplatform WILDFLOWER café and room service by WILDFLOWER which offers patients a restaurant-style, on-demand food delivery system.
Beverage dispensers come in a variety of categories and can handle such liquids as soft drinks, juice, milk and even coffee. Here is an overview of this foodservice equipment segment.
Ice machines are a paradoxical bunch. They can be the forgotten workhorse in a kitchen and often come in last on equipment purchasing priorities. But at the same time, they open up incredible opportunities for total-kitchen energy savings because of their improved efficiencies.
Beverage dispensers are a capital piece of equipment that offer a service life of between seven and 10 years on average.
